Bottletree Cafe Pimento Cheese
- 1 pound extra-sharp cheddar cheese, finely grated
- 1/2 pound pepper Jack cheese, finely grated
- 1/2 cup blue cheese, crumbled
- 1 tablespoon cayenne pepper
- 1 (7 oz.) jar diced pimentos (not drained)
- 1/2 to 1 cup mayonnaise, or to taste
- Using a 4-sided box grater, grate block cheeses on the finest grate side. In a large mixing bowl, toss together the grated cheese and the crumbled blue cheese. Sprinkle cayenne pepper over the top of the cheeses. Add pimentos, juice and all. Add mayonnaise a little bit at a time. You want it to bind, but not become runny or mushy. Refrigerate overnight to allow flavors to interfuse. Important Notes: Always grate the cheese by hand, using the smallest grating side. If you use a food processor, you run the risk of having your dish turn to mush. How much mayonnaise one uses is a matter of personal taste. The suggested amount of 1/2 to 1 cup is strictly a gauge. Some cooks may prefer less.
cheddar cheese, pepper, blue cheese, cayenne pepper, pimentos, mayonnaise
Taken from www.epicurious.com/recipes/member/views/bottletree-cafe-pimento-cheese-59438368a76fcc25997a3537 (may not work)